If you’ve been looking for a vegan alternative that can replace heavy cream in soups, pastas, and casseroles, this tofu cream is versatile and discreet. It comes together almost instantly, tastes neutral enough to work in savory dishes, and stores well for weeknight cooking.

Tofu cream in a glass jar, with a golden spoon sticking out.

Move over cashew cream, there is a new high-protein dairy-free cream in town! This tofu cream recipe takes the creamy cashew base and enhances it with extra firm tofu. The result is a thick, neutral-tasting cream perfect for soups, stews, and dips.

Not sure what you might use it for? Both of PlantYou Cookbooks have delicious recipes that call for a dairy alternative! Meanwhile, you get a ton of beginner-friendly recipes, allergen swaps, and visual ingredient guides to inspire every meal.

Why You’ll Love This Recipe

  • Talk about versatility! This tofu cream works in sauces, creamy vegan pasta bakes, soups like the red roasted pepper soup, and more!
  • Unlike coconut milk, this non-dairy cream doesn’t overpower other ingredients. If you’ve been looking for vegan cream with neutral flavor, this recipe is for you.
  • Don’t worry, the list of ingredients is not only short, it also includes accessible ingredients. Bonus: it’s cheaper than full cashew cream!
  • Did I mention this recipe only takes a few minutes? Throw everything in a blender and you have a creamy perfection.

Key Ingredients

The ingredients for tofu cream laid out and labeled against a clear white background.
  • Extra firm tofu is the main ingredient that provides “body” without overpowering other flavors.
  • Cashews or sunflower seeds create creaminess and a richer mouthfeel.
  • Nutritional yeast adds subtle savory depth (not overly cheesy in this recipe).
  • Lemon juice cuts through the cashew and tofu creaminess to balance the richness.
  • Garlic (optional) is ideal for adding to savory dishes and making dips.

Hack It!

  • Use sunflower seeds instead of cashews for a nut-free and budget-friendly option. Alternatively, you can use canned white beans.
  • Adjust the amount of water depending on the consistency you want. For example, if you want a thick base for a dip or sandwich filling, use minimal water and blend a bit longer. On the other hand, add extra water to make tofu cream for salad dressings or drizzling on top of other dishes.
  • Leave out nutritional yeast and garlic powder, and only use a tiny bit of salt if you want completely plan flavor. This way, you can also add it to sweet dishes like vegan cheesecake or overnight oats.
  • Or, you can take it in the opposite direction. Add herbs, chilis, citrus zest or your favorite spice mix.

How to Make Tofu Cream

All of the ingredients for tofu cream put together in a high speed blender.

Step 1: Add tofu, drained cashews, nutritional yeast, lemon juice, salt, water, and garlic (if using) to a high speed blender.

Tofu cream blended together to a super smooth consistency.

Step 2: Blend until completely smooth, adding more water as needed to thin. Taste and adjust the salt and lemon juice if necessary.

Tofu cream transferred into a clear jar, with the ingredients visible in the background.

Frequently Asked Questions

Can I use silken tofu?

You can, but the sauce will be thinner. Reduce added water accordingly.

Do I have to soak cashews?

As a general rule, I recommend it. However, if you have a good quality high-speed blender, you may get away with using cashews as they are.

How do I store tofu cream?

Store in a sealed container in the fridge for up to 4 days.

What can I use this recipe for?

Any savory dish that needs a creamy component. Add it to pasta sauces, soups, curries, dips, salad dressings and more! Here are some of my favorites:
Vegan Caesar Salad
White Bean Kale Soup
Hidden Veggie Mac and Cheese
Caramelized Onion Dip

More Plant-Based Basics

If you’re in need of recipe inspiration and a plant-based community, join us on Substack! Become a part of the Plant Cooking Club and enjoy a meal plan every week, along with some exclusive updates from my kitchen.

A spoonful of tofu cream being lifted out of the jar.
Tofu cream transferred into a clear jar, with the ingredients visible in the background.

The Recipe: Tofu Cream

A simple alternative to cream cheese that is rich in protein and can be ready in no time!
5 from 3 ratings
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Servings: 12 servings
Prep Time: 5 minutes
Soaking time (as needed): 4 hours
Total Time: 5 minutes

Ingredients

  • 150 g extra firm tofu, about half a block
  • ½ cup raw cashews, or sunflower seeds
  • 3 tbsp nutritional yeast
  • 1 lemon, juiced
  • ½ tsp Salt
  • 1 clove garlic, optional
  • ½ cup water, more to thin if needed

Equipment

Instructions 

  • Combine all ingredients in a high speed blender until completely smooth, adding more water as needed to thin.
  • Taste and adjust the salt and citrus content as desired. Store in a sealed container in the fridge for up to 4 days.

Notes

  • Use sunflower seeds instead of cashews for a nut-free and budget-friendly option. Alternatively, you can use canned white beans.
  • Adjust the amount of water depending on the consistency you want. For example, if you want a thick base for a dip or sandwich filling, use minimal water and blend a bit longer. On the other hand, add extra water to make tofu cream for salad dressings or drizzling on top of other dishes.
  • Leave out nutritional yeast and garlic powder, and only use a tiny bit of salt if you want completely plan flavor. This way, you can also add it to sweet dishes like vegan cheesecake or overnight oats.
  • Or, you can take it in the opposite direction. Add herbs, chilis, citrus zest or your favorite spice mix.
Calories: 50.2kcal, Carbohydrates: 3.6g, Protein: 3.1g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 0.8g, Monounsaturated Fat: 1.4g, Sodium: 98.8mg, Potassium: 86.4mg, Fiber: 1g, Sugar: 0.6g, Vitamin A: 2IU, Vitamin C: 4.9mg, Calcium: 20.8mg, Iron: 0.7mg
Cuisine: American, European
Course: Basics
Author: carleigh